Have you got chili on the brain lately? I know I have. Between the recent cold weather, the Times-News’ annual Chili Cook-off coming up on Jan. 25, and the Super Bowl being just a couple of weeks away on Feb. 2, I’ve had chili on my mind a lot the past few days.

Chili recipes and ingredients are the topic of hot debate among us “chili heads” — whether to add beans or not, what kind of meat to use, secret spice blends, “red” or “white” chili, etc.

Anyone who is passionate about making chili and chili competitions is bound to have an opinion on the subject. As a card-carrying member of the International Chili Society, I can tell you that I am no exception.

So what kind of chili do I favor? Well, I’m a big fan of traditional “red” chilies made with beef (and beans), and that’s what I always make when I compete. But a part of me has always wanted to change things up a little and make a “white” chili with chicken.

There are only two problems: The first is that my family threatens to revolt if I make anything other than my McKinley Street Chili that won the Times-News Chili Cook-off in 2007, and the second is that I just couldn’t find the perfect white chili recipe. In the end, I took elements from several recipes, combined the pieces I liked, experimented a bit, and the result is Easy White Chicken Chili.

But no matter which side of the chili debate you prefer, if you’ve got chili on the brain like me, just go ahead and cook up a delicious batch of Easy White Chicken Chili for your Super Bowl party. With less than 10 ingredients, it’s budget-friendly, and since you make it in your slow-cooker, you spend almost no time in the kitchen. Just throw your ingredients in the slow cooker and you’re done.

Don’t forget to come by Holly Hill Mall at noon Jan. 25 to watch the Times-News Chili Cook-off. It’s a lot of fun (and the winners usually give out samples of their delicious prize-winning chili).

Easy White Chicken Chili

2 pounds boneless, skinless chicken breasts

2 (15-ounce) cans great northern beans, drained and rinsed

1 (15-ounce) can white corn, un-drained

1 (1¼-ounce) envelope taco seasoning

1 (4½-ounce) can chopped green chilies, un-drained

1 (10¾-ounce) can condensed cream of chicken soup

2 cups chicken broth

½ cup sour cream

Monterey jack cheese (optional)

Place chicken in a 4- to 5-quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chilies, condensed soup and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream.